公开(公告)号：WO2010074852A1

公开(公告)日：2010-07-01

申请号：PCT/US2009/065166

申请日：2009-11-19

Applicant: PEPSICO, INC. ,  ROY, Glenn ,  LETOURNEAU, Stephen ,  CULVER, Cathy

Inventor： ROY, Glenn ,  LETOURNEAU, Stephen ,  CULVER, Cathy

IPC: A23L2/02 ,  A23L2/44 ,  A23L2/58 ,  A23L2/68

CPC classification number: A23L2/58 ,  A23L2/02 ,  A23L2/44 ,  A23L2/68

Abstract: A beverage product that includes water, a color derived from natural sources, and a compound in an effective amount to inhibit fading of the at least one color derived from natural sources, the compound being an unsaturated acid, and may be selected from the group consisting of maleic acid, maleic anhydride, aconitic acid, mesaconic acid, itaconic acid, and fumaric acid, and combinations thereof. The incorporation of the compound can be particularly useful for inhibiting color fading of the beverage product under thermal stress. The colors derived from natural sources may be an anthocyanin, chalcones such as carthamin and/or a color derived from the reaction of an iridoid and amino acids, and combinations thereof. The compound may be present in an amount between about 30 ppm and 1000 ppm. The compound can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources. In addition, a method for inhibiting fading of colors derived from natural sources in a beverage composition is provided.

Abstract translation: 一种饮料产品，其包括水，衍生自天然来源的颜色，以及有效量的抑制所述至少一种衍生自天然来源的颜料的褪色的化合物，所述化合物是不饱和酸，并且可以选自 马来酸，马来酸酐，乌头酸，中康酸，衣康酸和富马酸，及其组合。 化合物的掺入可以特别适用于抑制饮料产品在热应力下的褪色。 衍生自天然来源的颜色可以是花青素，诸如卡他胺的查尔康和/或衍生自环烯醚萜和氨基酸的反应的颜色及其组合。 化合物可以以约30ppm至1000ppm的量存在。 即使在存在抗坏血酸的情况下，该化合物也可以有效地防止颜色褪色，这促进了源于天然来源的颜色的褪色。 此外，提供了抑制饮料组合物中天然来源的颜色褪色的方法。

公开(公告)号：WO2008024657A3

公开(公告)日：2008-02-28

申请号：PCT/US2007/075986

申请日：2007-08-15

Applicant: PEPSICO INC. ,  MCCORMICK, Casey ,  AKINRULI, Helen ,  LALAK, Pam ,  PUCCINI, Paula ,  PESCE, Thaddeus ,  CULVER, Cathy ,  CARDONA, Cyndia ,  DIGIACOMO, Ralph

Inventor： MCCORMICK, Casey ,  AKINRULI, Helen ,  LALAK, Pam ,  PUCCINI, Paula ,  PESCE, Thaddeus ,  CULVER, Cathy ,  CARDONA, Cyndia ,  DIGIACOMO, Ralph

IPC: A23L2/00 ,  A23L2/44 ,  A23L2/54 ,  A23L2/70 ,  A23L2/82

Abstract: A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the protein from the malt extract in the malt solution. The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage. A method of making a shelf-stable beverage is also disclosed. The method includes carbonating a solution with more than about 1.5 volumes of carbon dioxide per volume of finished beverage; adding an acidulant to the solution so that the finished beverage has a pH of from about 2.5 to about 4.0; and adding to the solution a chemical preservative. Also, a haze-free and shelf-stable nonalcoholic malt beverage is disclosed.

公开(公告)号：WO2008024657A2

公开(公告)日：2008-02-28

申请号：PCT/US2007075986

申请日：2007-08-15

Applicant: PEPSICO INC ,  MCCORMICK CASEY ,  AKINRULI HELEN ,  LALAK PAM ,  PUCCINI PAULA ,  PESCE THADDEUS ,  CULVER CATHY ,  CARDONA CYNDIA ,  DIGIACOMO RALPH

Inventor： MCCORMICK CASEY ,  AKINRULI HELEN ,  LALAK PAM ,  PUCCINI PAULA ,  PESCE THADDEUS ,  CULVER CATHY ,  CARDONA CYNDIA ,  DIGIACOMO RALPH

IPC: A23L2/00 ,  A23L2/44 ,  A23L2/54 ,  A23L2/70 ,  A23L2/82

CPC classification number: A23L2/66 ,  A23L2/44 ,  A23L2/54 ,  A23L2/82

Abstract: A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the protein from the malt extract in the malt solution. The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage. A method of making a shelf-stable beverage is also disclosed. The method includes carbonating a solution with more than about 1.5 volumes of carbon dioxide per volume of finished beverage; adding an acidulant to the solution so that the finished beverage has a pH of from about 2.5 to about 4.0; and adding to the solution a chemical preservative. Also, a haze-free and shelf-stable nonalcoholic malt beverage is disclosed.

Abstract translation: 公开了一种制造无浑浊的非酒精麦芽饮料的方法。 该方法包括形成含有凝结剂和水的麦芽溶液，调节麦芽溶液的pH，使得麦芽溶液的pH小于约4.0，并且使麦芽溶液中的麦芽提取物中的蛋白质凝固。 去除麦芽溶液中的凝结蛋白质以形成清爽的无浊度麦芽饮料。 还公开了一种制备耐贮存饮料的方法。 该方法包括使每体积成品饮料具有超过约1.5体积二氧化碳的溶液碳酸化; 向溶液中加入酸化剂，使得成品饮料具有约2.5至约4.0的pH; 并向该溶液添加化学防腐剂。 此外，还公开了一种无浑浊且耐贮存的非酒精麦芽饮料。